Homemade Graham Crackers

When I made graham crackers for the first time, I didn’t realize how absolutely amazing they would taste compared to store bought.

Yesterday when Miss R came over for lunch, we were talking about how the graham crackers I had sent home with her a couple weeks back were being fought over between J & Lil’Miss E=MC^2 they were so good.

On the long weekend last week, I made two batches of graham cracker dough specifically to be thrown into the freezer so I could have an almost instant ready treat to be made on short notice. Since all three of them loved the graham crackers so much, I sent home one of the pre-made doughs with them yesterday but didn’t have the recipe on hand to give her the baking instructions, but would email them to her when I had the chance.

Seeing as I’ve already written it up, I figured I might as well add a copy here, too!

Amazingly enough, I made no changes to the recipe. Although, when I made the recipe for the first time, I failed to read the instructions properly and ended up adding all the cinnamon to the dough instead of keeping a portion of it aside to be mixed with granulated sugar for sprinkling on top of the crackers before baking. So I guess with that in mind, I did change the recipe just a tiny little bit and I think it actually makes the crackers taste better. The recipe I am posting below will reflect that minor change.

Hello Kitty Graham Crackers!

Homemade Graham Crackers

1 cup flour

3/4 cup whole-wheat flour

1/2 cup rye flour, plus additional for the counter

1/2 tsp salt

1/4 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/4 cup packed dark brown sugar

3 Tbsp cold butter, cut into 1-inch cubes

4 Tbsp shortening, cut into 1-inch cubes

4 Tbsp honey

2 tsp vanilla

granulated sugar, for sprinkling

In the bowl of a stand mixer, combine the all-purpose, whole-wheat, and rye flours with the salt, baking soda, baking powder, cinnamon, and brown sugar.

Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.

Combine the honey and vanilla with 1/4 cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved.

With the mixer running on medium- low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid.

Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly.

Push the dough into a ball, wrap it in wax paper, and refrigerate for at least 2 hours, and up to 3 days. The dough can be wrapped and frozen at this point.

Take the dough out of the refrigerator about 20 minutes before you are ready to bake.

Preheat the oven to 350°F.

Cut the dough in half, and lay one half between two sheets of parchment paper dusted with rye flour.

Roll the dough as thin as you can get it, ideally 1/8” thick. It will still be slightly crumbly, but just press it back together and keep rolling.